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- 24 medium fresh or frozen shrimp
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon Old Bay® seasoning
- 1 tablespoon bottled cocktail sauce
- 1/4 teaspoon garlic powder
- 1 medium mango, halved, seeded, peeled, and cut up
- 2 tablespoons honey
- 2 tablespoons water
- 1 tablespoon lime juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon poppy seeds
- 1 8 ounce package Fresh Express 5 Lettuce Mix or Lettuce Trio
- 1 cup pecan halves and/or chopped pecans, toasted
- 1/3 cup thinly sliced red onion
1. Thaw shrimp, if frozen. Peel and devein shrimp. Place a large resealable plastic bag in a shallow dish. For marinade, combine olive oil, lemon juice, Old Bay® seasoning, cocktail sauce, and garlic powder in plastic bag, then add shrimp. Seal; turn bag to coat shrimp. Marinate in the refrigerator for 30 minutes to 1 hour.
2. For dressing, in a blender or food processor combine mango, honey, water, lime juice, vinegar, and poppy seeds. Cover; blend or process until smooth. Divide greens among 4 serving plates. Top with pecans and onion rings.
3. Heat a large skillet over medium heat. Transfer shrimp and marinade to skillet. Cook and stir for 3 to 4 minutes or until shrimp are opaque. Spoon shrimp over greens. Drizzle with dressing.
- Servings Per Recipe 4,
- cal. (kcal) 518,
- Fat, total (g) 39,
- chol. (mg) 115,
- sat. fat (g) 4,
- carb. (g) 27,
- Monosaturated fat (g) 25,
- Polyunsaturated fat (g) 8,
- fiber (g) 5,
- sugar (g) 20,
- pro. (g) 19,
- vit. A (IU) 3790,
- vit. C (mg) 31,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 660,
- Potassium (mg) 391,
- calcium (mg) 91,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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